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Cassava and coconut cake

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I didn’t know until a couple of years ago that I have been eating some gluten-free foods since I was a little girl and way before this “new wave” of allergies from gluten or the benefits of gluten free food. I am talking about cassava, yuca or mandioca . It’s a root that you CAN’T eat raw, but you can eat boiled, fried, baked and you can use as a starch for cooking.

Every time I make broiled mandioca it’s a huge success with my American friends. Everybody loves it!! I make this very traditional Brazilian cake that is so delicious and moist! It is gluten free and very easy to make. Usually, you can find mandioca in Latin stores and even in big grocery stores. I checked all of these ingredients to make sure it’s gluten free, however, we are not specialists… So make sure to ask you doctor before you eat it.


4 eggs .
2 cups of sugar .
1 kg of grated raw cassava .
1 medium crushed coconut .
1/2 cup of warm milk .
100 g of melted margarine .
1 teaspoon salt .
1 tablespoon baking powder .
Coconut strips for decoration .

How to prepare

1. Beat the egg whites and add the yolks one by one.

2. Add the sugar, cassava, coconut and milk, mixing gently.

3. Add margarine, salt and yeast.

4. Place it in a medium greased mold and bake in a preheated oven at 180ºC for about 30 minutes. Unpack and decorate with coconut strips.

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